Identifying the Anti-Blood-Clotting Compounds in Garlic
NCT00200785 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 9
Last updated 2010-01-11
Summary
This study will seek to identify the compound(s) in garlic that is (are) responsible for its ability to prevent the formation of blood clots (prevent platelet aggregation) and to determine the maximally effective dose and duration of the benefits. This study will also determine whether "cooked" garlic (garlic powder added to boiling water, no allicin present) is as effective as "fresh" garlic (garlic powder added to ambient water, high allicin present) and, if more than one compound is involved, and whether their combined effects are more significant than the effects of each compound alone.
Conditions
- Arteriosclerosis
- Intracranial Arteriosclerosis
Interventions
- DIETARY_SUPPLEMENT
-
garlic powder added to ambient water
consumed 2.7 grams of garlic powder added to ambient water (equivalent to 8 grams fresh or raw garlic) in a sandwich, once a day for four weeks
- DIETARY_SUPPLEMENT
-
garlic powder added to boiling water
consumed 2.7 grams of garlic powder added to boiling water (equivalent to 8 grams of cooked garlic) in a sandwich, once a day for four weeks
Sponsors & Collaborators
-
National Center for Complementary and Integrative Health (NCCIH)
lead NIH
Principal Investigators
-
Larry D. Lawson, PhD · Silliker, Inc./Plant Bioactives Research Institute
Study Design
- Allocation
- NON_RANDOMIZED
- Purpose
- PREVENTION
- Masking
- NONE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 65 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2006-03-31
- Primary Completion
- 2007-09-30
- Completion
- 2007-09-30
Countries
- United States
Study Locations
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